Bloody Mary: Bloody Paradise

Bloody Paradise

Adapts Jean-Georges Vongerichten

Makes 1

Ingredients
1/4 tsp kosher salt, or to taste
1/2 tsp coarsely ground grains of paradise
8.0-oz (1 cup) tomato juice
1.0-oz (2 Tbsp) lime juice
0.5-oz (1 Tbsp) balsamic vinegar
1.5-oz (3 Tbsp) citron vodka

Garnish:
Grains of paradise
2 basil leaves, fried in oil and sprinkled with salt


Preparation
Pour all ingredients into a cocktail shaker; stir and cover with ice. Shake well and pour over ice in a glass of ice.

Grind more grains of paradise over the glass. Garnish with the basil leaves.

Source: Amanda Hesser, "What Peppercorns Only Dream of Being," (The New York Times May 03, 2000)

Bloody Mary Mix

LT Virgin Bloody Mary

Chef Laurent Tourondel
Makes 4

Ingredients

48.0-oz (1.5-QTS) tomato juice
1 Tbsp dill
1/2 jalapeño pepper
1 Tbsp red onion, chopped
1/2 cup horseradish
1.0-oz Tabasco® brand Original Red Sauce
1 Tbsp black pepper
2 Tbsp celery salt
1/2 cup lemon juice
3.0-oz Worcestershire sauce
1 tsp BBQ sauce

Garnish:
4 celery stalks
4 lemon wedges
Additional Celery Salt


Preparation
In a large covered container, combine all ingredients; stir and refrigerate for several hours or overnight.

Pour over ice. Garnish each drink with a celery stalk, lemon wedge and a light dusting of celery salt.


Variation(s):
Add 6.0-oz (3/4 cup) of your favorite vodka to the mix.

Source

Agave María

Amazon

Agave María
W. Park Kerr - 2004

Makes 1

Ingredients
2.0-oz (4 Tbsp) silver tequila
1.5-oz (3 Tbsp) fresh lime juice
1 garlic clove, minced
1/2 cup chopped English cucumber aka greenhouse or seedless
3 to 5 dashes (0.75 to 1.25 tsp) Worcestershire sauce
3 to 5 dashes (0.75 to 1.25 tsp) your favorite hot sauce, to taste
6 to 8 ice cubes
4- to 5.0-oz (8 to 10 Tbsp) V8 or tomato juice

Garnish:
1 lime wedge
1 celery stalk or scallion (green onion)


Preparation
In a blender, combine the first 6 ingredients (through hot sauce); process until the cucumber is puréed and fairly smooth.

Pour over ice in a tall (8-oz) glass; add the juice and stir until well combined.

Squeeze lime into drink; drop wedge into glass. Garnish and serve.


Source: W. Park Kerr, Viva Margarita: Fabulous Fiestas in a Glass, Munchies, and More (San Francisco: Chronicle Books, 2004), 16 - 17.

Bloody Mary: Louisiana Recipes (4)

This post has the following recipes:

• Bloody Bull
• Cajun Bloody Mary for 1
• Cajun Bloody Mary for a crowd
• Spicy Creole Bloody Mary for 2

Bloody Bull

Brennan's New Orleans

Makes 1

Ingredients
2.0-oz top-quality tomato juice
2.0-oz top-shelf vodka
2.0-oz Campbell's beef bouillon (can)
6 shakes (Tabasco or Pickapeppa?) Sauce
1 tsp Lea & Perrins Worcestershire Sauce
1/8 tsp freshly-ground black pepper

Garnish:
1 scallion


Preparation
Combine the first six ingredients; mix well. Pour over ice in a tall glass and garnish with the scallion.

Photo: Michael Kraus

Cajun Bloody Mary

Saveur

Makes 1

Ingredients
4.0-oz (1/2 cup) tomato juice
1.0-oz (2 Tbsp) beef broth
1 tsp whole-grain mustard
1 tsp fresh lime juice
1 tsp fresh lemon juice
1 tsp red wine vinegar
1⁄8 tsp garlic powder
Tabasco, to taste
Pickled okra juice, to taste
Freshly ground black pepper, to taste
1.5-ozs (3 Tbsp) vodka

Garnish:
Pickled okra
Pickled green beans
Caper berries


Preparation
In a mixing glass, combine ingredients through garlic powder; stir well. Season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled.


To serve, fill a rocks glass with ice cubes; pour in vodka and stir in tomato juice mixture. Garnish with okra, beans, and caper berries.

Source

Photo: Jennifer Davick

Cajun Bloody Mary

Coastal Living

Makes 2.5-QT
About 10 (8-oz) to 16 (5-oz) servings

Ingredients
1 (46-oz) bottle (5.75 cups) vegetable or tomato juice
4.0-oz (1/2 cup) fresh lemon or lime juice
2.0-oz (1/4 c cup) liquid from jar of pickled okra or jalapeños
1.5-oz (3 Tbsp)  Cajun seasoning blend
1.0-oz (2 Tbsp) Worcestershire sauce
1.0-oz (2 Tbsp) prepared horseradish
1 tsp celery seeds
12.0-oz (1.5 cups) plain or pepper-flavored vodka

Garnish:
Lemon wedges
Pickled okra


Preparation

Stir together ingredients in a large pitcher; chill for at least 4 hours. Pour over ice into tall glasses. Garnish and serve.

Source

Image credit

Spicy Creole Bloody Mary

Pickapeppa
Makes 2 (12-oz)

Ingredients

3.0-oz vodka

12.0-oz (1.5 cups) tomato juice

2.5-oz canned beef bouillon, undiluted

0.5-oz (1 Tbsp) fresh lime juice

2 tsp Worcestershire Sauce

2 dashes Pickapeppa® Sauce

1/4 tsp salt

Garnish:
Lemon pepper seasoning
Celery stick

Preparation

Shake all ingredients (through salt) with ice cubes, just until chilled. Strain over fresh ice in two 12-oz glasses. 

Lightly sprinkle lemon pepper over both drinks; add celery stick and serve.

Source

Bloody Mary: Asian

Photo: Elizabeth Minchelli in Rome

Asian Bloody Mary

Elizabeth Minchilli - 2010

Makes 1

Ingredients
2.5-oz (5 Tbsp) vodka
2 slices of fresh ginger, plus more for grating
Small piece of hot green Thai-type pepper
Thai basil leaves (In USA, look for Queen of Siam variety.)
4.0-oz (1/2 cup) tomato juice
Lime
Soy sauce

Garnish:
Celery stalk
Thai basil sprig


Preparation
Pour vodka, sliced ginger, hot pepper and a few leaves of basil in a cocktail shaker; muddle well. Briefly shake (no ice yet) and strain the vodka into a glass.

Add tomato juice; squeeze in and add a wedge of lime. Grate in as much fresh ginger as you'd like. Splash a few drops of soy sauce on top; stir and add ice.

Garnish with celery and sprig of basil.



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Bloody Mary (Ted Haigh)

Bloody Mary: Ted Haigh

Image credit

Bloody Mary

Makes 1

Ingredients
Cocktail:
2.0-oz (1/2 gill, 6 cl) Vodka
6.0-oz (1.5 gill, 18 cl) tomato juice or V-8
2 dashes (0.50 tsp) Worcestershire sauce
1 dash (0.25 tsp) Tabasco Sauce

Garnish:
Celery Salt
Celery stalk

Tools:
Bar spoon
Highball glass

Preparation

Stir all cocktail ingredients together in iced highball glass. Sprinkle celery salt on top; garnish with celery stalk and serve.

Source:  Ted Haigh, Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum Cocktail to the Zombie (Gloucester: Quarry Books, an imprint of Rockport Publishers, Inc, 2004), 132.


Variation(s):
Bloody Bishop — Replace vodka with sherry.
—The Nibble


Bloody Eight or Eight Ball — Replace tomato juice with V8 juice.
—The Nibble


Bloody LeRoy — Replace tomato juice with barbecue sauce.
—The Nibble


Bloody Snowball — Replace vodka with bourbon.
—The Nibble


Classic, Updated — Combine ingredients and mix well; pour over ice in a tall glass. Garnish with a celery stalk.
2/3 cup top-quality tomato juice
2.0- to 3.0-oz top-shelf vodka
1 tsp prepared horseradish
6 shakes Tabasco Sauce
1 tsp Lea & Perrins Worcestershire Sauce
Juice of 1/2 large lime (or medium lemon)
1/8 tsp sea salt
1/8 tsp freshly-ground black pepper
—The Nibble


Highland Mary or Bloody Scotsman — Combine all ingredients; mix well. Pour over ice in a tall glass. Garnish with 1 fresh rosemary sprig, crushed.
2.0-oz (4 Tbsp) top-quality tomato juice
1.5-oz (3 Tbsp) Scotch whiskey
6 shakes Tabasco Sauce
1 tsp Lea & Perrins Worcestershire Sauce
1/8 tsp freshly-ground black pepper
1 tsp grated onion
—The Nibble


Pete Petiot — Shake with ice and strain into a short glass.
2.0-oz (4 Tbsp) vodka
2.0-oz (4 Tbsp) tomato juice
0.25-oz (2 tsp) fresh lemon juice
2 to 4 dashes (0.5 to 1.0 tsp) salt
2 dashes (0.5 tsp) cayenne pepper
2 dashes (0.5 tsp) fresh black pepper
3 dashes (0.75 tsp) Worcestershire sauce
—The Nibble


Russian Mary — Combine all ingredients; mix well and pour over ice in a tall glass. Garnish with a parsley sprig.
2-oz (4 Tbsp) top-quality tomato juice
2.0-oz (4 Tbsp) top-shelf vodka
2 Tbsp plain yogurt (regular or nonfat)
6 shakes Tabasco Sauce
1 tsp Lea & Perrins Worcestershire Sauce
1/8 tsp freshly-ground black pepper
1 tsp grated onion
—The Nibble


You might like:
Agostino Perrone's Bloody Mary via Esquire 
Bloody Marys For a Crowd
Bloody Mary: Louisiana Recipes